Recipe - Never Fail Knaidlach

2 Eggs
One fourth cup Vegetable Oil
One fourth cup Water
Three fourths teaspoon Salt
Three fourths cup Matzo Meal
1 ds White Pepper

Beat eggs with salt and pepper. Mix in oil and water. Stire in matzo meal
and refrigerate for 1 hour. In a large pot bring 2 One half quarts of water and
1 tsp. salt to a boil. Wet hands and form balls. Drop into boiling water
and cook covered for 30 minutes. NO PEEKING!!!! Drain with slotted spoon
and serve in hot soup.

Note: I always double the recipe because my family just adores them. The
secret is NO PEEKING!!!!

Posted to JEWISHFOOD digest by RedKurls RedKurls@aol.com on Apr 7, 1998